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Pengiklan Anonim seeks a Head of PPIC to lead F&B production planning, inventory control, and cost management across a central kitchen and outlets. This role drives efficiency, minimizes waste, and ensures timely material flow from vendors to all locations.
You will manage master production scheduling, BOM accuracy, and inventory forecasting while supervising PPIC and warehouse teams and reporting to top management. Fluency in Mandarin is mandatory.
We are seeking an experienced and analytical Head of PPIC to lead our F&B production planning, inventory management, and supply chain operations. In this role, you will be responsible for ensuring the seamless flow of raw materials from vendors to our central kitchen and outlets, minimizing food waste, maintaining optimal stock levels, and driving cost efficiency across all F&B operations.
Key Responsibilities:
Production Planning: Develop and oversee the master production schedule (MPS) for the central kitchen and outlets based on sales forecasting, historical data, and seasonal trends.
Inventory Control: Monitor and manage inventory levels (raw materials, semi-finished goods, and packaging) across all locations to prevent overstocking or stockouts.
Cost & Waste Management: Partner with the Cost Control and Kitchen teams to analyze food cost variances, monitor Yield Management, and implement strict strategies to reduce food waste.
Supply Chain Continuity: Oversee the Bill of Materials (BOM) accuracy, monitor vendor delivery schedules, and manage raw material shelf-life using FIFO/FEFO principles.
Team Leadership: Lead, mentor, and evaluate the performance of the PPIC and warehouse team members.
Data & Reporting: Conduct regular inventory audits (stock opname) and provide comprehensive reports on inventory variance, production efficiency, and waste analysis to top management.
Qualifications & Requirements:
Language Requirement: Fluency in Mandarin (both spoken and written) is MANDATORY. The candidate must be able to communicate effectively with Chinese-speaking stakeholders, vendors, or management, as well as translate technical F&B production reports.
Experience: Minimum 3–5 years of working experience in PPIC, Supply Chain, or Cost Control specifically within the F&B, Restaurant, or FMCG industry. (Minimum 1–2 years in a supervisory/managerial role).
Education: Bachelor’s Degree in Industrial Engineering, Supply Chain Management, Business Administration, Hospitality, or a related field.
Technical Skills:
Hands-on experience with F&B POS systems, ERP software (e.g., SAP, Oracle, Odoo), or specialized inventory management systems.
Core Competencies:
Strong understanding of F&B operations, shelf-life management (perishable goods), and FIFO/FEFO systems.
Deep knowledge of Bill of Materials (BOM), COGS/HPP calculations, and yield analysis.
Exceptional analytical, forecasting, and problem-solving skills.
Your application will include the following questions: